Running a restaurant or pub?
You’ve already got enough on your plate (literally). Let me take wine off your worry list. Whether your staff can’t tell a Riesling from a rosé, or your cellar looks more like organised chaos, I’ll design a wine programme that’s profitable, smart, and – most importantly – delicious.
What I Do:
Restaurants & Bars
Curated wine lists, staff training, and cellar systems that boost GP without the snobbery.
For Private Clients
Cellar building, rare bottle sourcing, and intimate wine dinners that make a Tuesday feel like Saturday.
For the Wine Curious
A community of sommeliers, buyers, and wine lovers swapping stories, blind tastings, and the odd meme.
WHY ME?
I’ve spent 20+ years working everywhere from Michelin-starred restaurants to tiny counter spots. I know how to make wine lists that sing, staff that sparkle, and guests that order a second bottle ‘just because’.
So, let me sweat the cellar stuff while you get back to dreaming up new menus, dazzling your guests, or (here’s a radical idea) taking a night off.
Don’t take my word for it, take their’s
Here’s what people are saying
Running a restaurant or pub?
You’ve already got enough on your plate (literally). Let me take wine off your worry list. Whether your staff can’t tell a Riesling from a rosé, or your cellar looks more like organised chaos, I’ll design a wine programme that’s profitable, smart, and – most importantly – delicious.
What I Do:
Restaurants & Bars
Curated wine lists, staff training, and cellar systems that boost GP without the snobbery.
For Private Clients
Cellar building, rare bottle sourcing, and intimate wine dinners that make a Tuesday feel like Saturday.
For the Wine Curious
A community of sommeliers, buyers, and wine lovers swapping stories, blind tastings, and the odd meme.
WHY ME?
I’ve spent 20+ years working everywhere from Michelin-starred restaurants to tiny counter spots. I know how to make wine lists that sing, staff that sparkle, and guests that order a second bottle ‘just because’.
So, let me sweat the cellar stuff while you get back to dreaming up new menus, dazzling your guests, or (here’s a radical idea) taking a night off.
Don’t take my word for it, take their’s
Here’s what people are saying